Black Cod fillet, portion to 140gm each, skin on
Marinade:
- ½ cup Kikoman soya sauce
- 2 tbsp Honey or maple syrup
- 30 gm Ginger, crushed
- Freshly cracked black pepper
Preparation:
- Place all the ingredients in a cooking pot over a low heat, let it simmer until it is reduced by half and then let it chill.
- With a pastry brush, glaze the cod fillet on the fish side (NOT the skin side) with the soya marinate.
- Sauté in a non-stick pan, skin side down first, then once the skin is crispy, finish cooking it in the oven.
- Keep on brushing the cod with the soya glaze during the cooking process.
- Serve with asparagus puree and asparagus tips.
Notes:
Chef Kasdi has seared & pan-fried his cod to perfection and topped it off with deep-fried shredded carrots. To make the asparagus puree a little different he has sprinkled some of the tips arbitrarily around the outside of the presentation receptacle.
Happy Cooking!
Looks great – asparagus tastes soo good griddled and served with fresh hollandaise but I’m tempted by this combination to make an exception!
You are right though, asparagus is really great by itself with a warm hollandaise.
Hope you give it a shot to see how you feel about this dish.
Thanks for dropping by again buddy.
Warm regards,
Mike
‘presentation receptacle’ – you mean bowl? ;]
Might be interesting to try curing the cod with those ingredients? Haven’t tried curing cod before.
Hi James,
You are a good man James, I always feel honoured when you drop by I really do.
I also have not tried to cure Cod, but you are right it might work.
By the way, a bowl would probably not work haha.
Take care buddy.
Warm regards,
Mike.